Yogurt Cake
Introduction:
"Did you find out? It's oil-free, delicious and light. It's a good afternoon tea with lemon tea
Production steps:
Step 1: separate the egg yolk and egg white, and keep the container clean without oil and water
Step 2: pour the yogurt into the yolk
Step 3: pour in the sifted flour twice
Step 4: stir well to form yolk paste
Step 5: add a few drops of lemon juice to the egg white
Step 6: add 1 / 3 white sugar when electric egg beater makes fish eye blisters
Step 7: add 1 / 3 white granulated sugar when you continue to make bubbles
Step 8: add the last 1 / 3 of sugar to the texture
Step 9: beat to dry foam, when the egg head has a small vertical sharp corner, the protein paste will be good
Step 10: pour 1 / 3 protein paste into the egg yolk paste, and mix up and down
Step 11: pour it back into the batter, continue to stir it up and down until smooth, pour in the 6-inch cake mold (the bottom of the cake mold is tightly wrapped with tin foil in advance), and shake out big bubbles
Step 12: add hot water to the pan, I add about 1.5cm height, then put the cake mold on the baking pan, preheat the oven at 170 degrees, bake in the middle for 25 minutes, turn to 150 degrees and continue to bake for 50 minutes. (after coloring, cover with tin foil)
Materials required:
Homemade yogurt: 200ml
Eggs: 4
Low powder: 70g
White granulated sugar: 50g
Lemon juice: a few drops
Note: there is a small mistake. When baking the cake, it should be placed in the middle and lower layer of the oven. I put it in the middle layer, which makes the finished product a little wet, but it tastes good after refrigerated in the refrigerator.
Production difficulty: simple
Process: Baking
Production time: one hour
Taste: sweet
Chinese PinYin : Suan Nai Dan Gao
Yogurt Cake
Congee with tremella, lotus seeds and red dates. Yin Er Lian Zi Hong Zao Zhou
Rice porridge - Private dish. Da Mi Zhou Jie Sai Si Fang Cai
How loving! The whole family loves glutinous rice lotus root. Hao You Ai O Quan Jia Dou Ai Chi De Nuo Mi Ou
Stir fried bean curd with coriander. Xiang Cai Chao Dou Fu